Korean Cabbage Kimchi
1.
Remove the old Chinese cabbage, wash it (you don't need to wash it, it will be washed after marinating), all four pieces (lengthwise) or two pieces (according to the size of the cabbage), separate the leaves and sprinkle enough salt, and marinate for 8 hours or overnight. Pick up a lot of water. If there is not much water, there is not enough salt. Sprinkle salt again;
2.
The marinated cabbage will produce a lot of water. By the way, wash the cabbage with the marinated water (the cabbage mentioned above can be washed without washing it, wash it here), taste the taste, if it is too salty, rinse with cold boiled water or purified water until salty The taste is moderate, pinch it dry with your hands, and put it in a basin for later use;
3.
Wash the white radish, cut into thin strips, put it in the seasoning bowl, chop the washed shrimp skin, put it in the bowl, peel the garlic and ginger, mash it with a garlic mortar, peel an apple ~ rub the mud into the bowl ,
4.
Add sugar, Korean chili paste, shredded green onions and put them in a pot
5.
Put on gloves and stir the sauce evenly
6.
Separate the leaves of the cabbage and spread the marinated radish. After all the cabbage is spread, put the cabbage in a fresh-keeping bag, pour the remaining seasonings, tie the bag tightly, leave it at room temperature for one day, and put it in the refrigerator. Preserve; you can also put the cabbage directly in the refrigerator and eat it after 2 days; if you like leeks, you can add some leeks before the mouth, and if you like cilantro, you can add some chopped coriander.
Tips:
The kimchi made with Korean chili sauce is more beautiful in color, and the spiciness is lower than that made with chili noodles. In addition, no fish sauce is used, but shrimp belts are used for umami.
